Friday, April 20, 2012

Kale, White Bean, & Potato Stew

Normally we reserve soups for fall and winter but recently we've been eating soups in the spring. Spring veggies are prefect for soups and they make for a light lunch.

Another thing that I love about soup is that you can make one big pot of it and portion it out into smaller containers for a week's worth of grab-and-go lunches. We do this often in the winter but it's great for Spring too!

This kale, white bean, and potato stew is a recipe from our cleanse and we've decided to keep it around because its also delicious! It's packed with nutritious kale and the beans and potatoes lend some great texture!

It's a broth based soup but when you mash or blend half the soup it creates this creaminess that's very lovely. This is one of those comforting soups and would be great for a cool fall or winter day!

Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.

Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.

Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.

2 comments:

This looks delicious! I agree with you that soups are great in spring....I actually love them all year round because its a great way to get more veges in my diet. I'm hosting a weekly blog carnival specifically for soups and stocks/broths (and other soupy dishes such as chowders/stews/chilis), every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!www.easynaturalfood.com